"This cake is really great! I love that all you add to this is milk (or coconut milk, in our case) and oil. (We used virgin coconut oil.) You don't need to drag out the stand mixer either. The texture is light and moist, unlike a lot of gluten-free cakes. I would say that adding some chocolate chips would make it tastier. It's a little less sweet than regular cakes, but that makes it nice because once you put frosting on it, it's not overly sweet. My only complaint is that this recipe makes about half of what most of the mixes out there make, therefore making it pretty expensive for what you get."

"I wasn't expecting it to be great just mediocre since it was gluten free. My family was completely blown out of the water. It tasted better then the cake mixes I've tried that were wheat based. You cannot tell this is gluten free. It is so moist, rich, and just perfect. The chocolate icing by this brand is awesome paired together.

"My family really enjoyed this cake. It was light and moist and tasted absolutely marvelous. My son said it was the best he had ever had. He pureed raspberries with a little agave nectar, then put it in a plate, added the cake, then put raspberries on top. A fantastic dessert."

"I made these in a muffin pan. I overcooked them and they came out like chocolate cookies instead of muffins, so I would recommend not overcooking them even if they seem molten in the middle, they probably just need to settle out of the oven! My bad. They tasted great and definitely cure a chocolate urge."